Avocado and Grilled Corn Salad
Ingredients
Source: Canadian Living
Dressing:
- 1 small clove garlic , minced
- 6 tablespoons olive oil
- 1 1/2 teaspoon lime zest
- 1/4 cup lime juice
- 4 teaspoons liquid honey
- 3/4 teaspoons salt
Salad:
- 3 corncobs , husked
- 1 tablespoon olive oil
- 2 avocados , thinly sliced
- 1/3 cup thinly sliced red onion
- 1/2 cup shaved Parmesan cheese , divided
- 1/4 cup each chopped mint and cilantro or parsley
- pinch salt
Where to Find Ingredients
- Thames River Melons
- Saltarski Farm
- Charlie's Deli
- Daniel's Cheese
Instructions
Dressing: In small bowl, whisk together garlic, oil, lime zest, lime juice, honey and salt; set aside.
Salad: Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush corncobs with oil. Place on grill; close lid and cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.
In large bowl, toss together corn kernels, avocados, red onion, 1/4 cup of the Parmesan, mint, cilantro, salt and 1/3 cup of the dressing. Sprinkle with remaining 1/4 cup Parmesan. Serve immediately.
